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Home » Recipes » Homemade Roll Recipes

Homemade Garlic Knot Rolls

Published: Aug 22, 2013 Last Updated: Sep 15, 2020 by Marye 567 words. | About 3 minutes to read this article.

Jump to Recipe
2 hours hrs
Soft, buttery, garlic knots that have a blast of garlic flavor. The rolls are quick and easy to make - see the accompanying video for instructions on shaping the rolls.

Garlic knot rolls are the entire reason that I visit certain restaurants — even when I am on low carb I cannot resist them.

garlic knots

Kryptonite.

But who could resist them? I like them when they are practically dripping garlic butter  (OK, not practically.. definitely) and are so soft that they almost melt when you bite into them. I love that cloudlike texture and then the rush of buttery garlicky goodness that happens.

This will probably sound stupid but it took me a long time to figure out how to knot those things so that they didn't look like alien body parts.

So I was all cool about creating this video for you to watch. It shows you exactly how to create perfect garlic knots but then I forgot them on the counter (I have ADD, remember?) and they rose too much. They were delicious but the finished product was not gorgeous, to say the least.

I hope you enjoy the video. I did it by myself when everyone was gone. I also didn't bother to put on shoes so I was short. That wouldn't be a problem except as I was filming my chest kept photo-bombing the video.
Live and learn, right?

garlic knots images

Well, on a happy note — although I am not going to win Next Food Network Star anytime soon I am getting better!

These rolls are soft. If you want to have them a bit crispy and crusty then substitute water for the milk.

inside of garlic knots

I based these on the recipe at King Arthur Flour.

garlic knots inside
5 from 1 vote

Homemade Garlic Knot Rolls

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Soft, buttery, garlic knots that have a blast of garlic flavor. The rolls are quick and easy to make - see the accompanying video for instructions on shaping the rolls.
Prep Time: 1 hour hour 45 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 2 hours hours
Servings:24 rolls
Calories:
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

Rolls

  • 6 cups all purpose flour
  • 1 ½ tablespoons sugar
  • 1 ½ tablespoons yeast
  • 2 teaspoons salt
  • ¼ cup olive oil
  • ½ cup lukewarm milk
  • 2 ¼ cups lukewarm water

Garlic Wash

  • 8 cloves garlic
  • 1 cup melted butter
  • 1 ½ teaspoons Italian seasoning
  • Coarse salt

I earn a commission from Instacart from qualifying purchases.

Instructions

Garlic Wash

  • Mince the garlic and add to the melted butter.
  • Use an immersion blender blend the mixture until mostly smooth.
  • Add the herbs.
  • Do this first so that the butter has a long time to absorb the flavors.

Rolls

  • Fit the bowl of your mixer with the paddle attachment or use the bread dough hooks on a Bosch
  • Add the yeast and ¼ cup of the water.
  • Let stand for 5 minutes, it should get foamy.
  • Add the milk, remaining water, olive oil, sugar,and salt.
  • With the mixer on low speed add the flour until the dough pulls cleanly away from the sides of the bowl.
  • Switch to the bread hook on a Kitchenaid, set the mixer to medium and allow to knead the dough for about 5 minutes. I use a Bosch, it may be different on a KA.
  • It should be smooth and slightly sticky and will adhere to your finger when pulled up.
  • Place in a large, oiled bowl, oil the top and let rise for one hour, or until doubled in bulk.
  • Turn the dough out and punch down.
  • Separate into 24 even balls of dough.
  • Roll a ball into a long rope and make a knot, tucking in the ends.
  • Let rise about 30 minutes, or until double.
  • Brush with butter mixture.
  • Sprinkle lightly with salt crystals.
  • Bake at 350 for 10 minutes, brush again with the butter mixture.
  • Continue baking for 5-10 minutes more or until lightly golden.
  • Remove from oven and brush with the remaining butter mixture.
  • Serve hot.

Notes

These freeze well. Brush with more garlic butter before reheating.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Marlynn @ UrbanBlissLife

      August 21, 2015 at 2:19 pm

      How did you know that my family has been obsessed with garlic rolls lately?! 🙂 Seriously, my son loves them at restaurants and I've been meaning to make some at home. Can't wait to try your recipe!

      Reply
    2. Brandon @ Kitchen Konfidence

      August 21, 2015 at 1:51 pm

      Who could resist these?? No one!! They look so good. Especially with some tomato sauce for dunking 🙂

      Reply
    3. Sherry Wright

      November 13, 2014 at 12:34 pm

      Marye-would it be ok to use bread flour for the Garlic Knots? I've made them before, going strictly by the recipe, but I have an abundance of bread flour right now and was hoping to substitute it for the all-purpose flour. Thanks in advance for your help. ~Sherry

      Reply
      • Marye Audet

        November 13, 2014 at 12:54 pm

        Sure! It works great!

        Reply

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